Fourteen K Carrot Cake23 Reviews
“A carrot cake using two jars of junior baby food carrots.” - by Sue Bladt
Original recipe yields 1 -9x13 inch cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
- Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.
Amount Per Serving (24 total)
- 266 cal
- 16.7 g
- 27.6 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"Taste is a subjective thing but I'm going to add my two cents on this cake regardless. IMHO this cake has absolutely NO carrot flavor. It's a beautiful and moist cake but if that's is all I wanted ..." See morethere are other cakes I could have made. If you really want a carrot cake wait until you have the time and the energy to grate those carrots. Otherwise wait.....this shortcut isn't worth it."
"This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The other 1..." See more/4 went to some former co-workers that have been begging me for the recipe ever since. The title says it all- this carrot cake recipe is golden!"
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